Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 94328 10.21603/2308-4057-2026-1-659 Research Article Research Article Research Article 3D bioprinting of hybrid cultured meat from rabbit cells and sunflower protein 3D bioprinting of hybrid cultured meat from rabbit cells and sunflower protein https://orcid.org/0000-0002-1929-6345 Golovin Sergey N. Golovin Sergey N. labbiobez@yandex.ru https://orcid.org/0000-0003-4703-1616 Kirichenko Evgeniya Yu. Kirichenko Evgeniya Yu. https://orcid.org/0009-0002-3127-3389 Khanukaev Maxim M. Khanukaev Maxim M. https://orcid.org/0000-0002-8873-3625 Logvinov Alexander K. Logvinov Alexander K. Don State Technical University Rostov-on-Don Россия Don State Technical University Rostov-on-Don Russian Federation Don State Technical University Rostov-on-Don Россия Don State Technical University Rostov-on-Don Russian Federation Don State Technical University Rostov-on-Don Россия Don State Technical University Rostov-on-Don Russian Federation Southern Federal University Rostov-on-Don Россия Southern Federal University Rostov-on-Don Russian Federation 30 01 2025 30 01 2025 14 1 52 60 01 02 2024 06 08 2024 https://jfrm.ru/en/issues/23173/23256/

A quarter of the world’s population has no access to safe foods of high quality due to the inability of traditional agriculture to meet the growing needs. Therefore, cultivated meat produced from a large mass of animal cells in a laboratory is becoming a promising alternative to animal products. In this study, we aimed to develop a technology for obtaining a hybrid cultured meat product from rabbit cells, sodium alginate, and sunflower protein, as well as to analyze its morphological and functional characteristics. We used rabbit stem cells isolated from the greater omentum and exposed to lipogenic and myogenic differentiation, as well as rabbit skin fibroblasts. The cells were placed in a hydrogel of sodium alginate and sunflower protein and cultured for 72 h to biofabricate tissue constructs by using 3D bioprinting. Confocal and transmission electron microscopy was applied to analyze the morphological and functional characteristics of the cells in the constructs. Using 3D bioprinting, we obtained tissue constructs of 30×40×3 mm from rabbit cells, sodium alginate, and sunflower protein. According to confocal microscopy, the cells in the tissue constructs remained viable for at least 72 h. Transmission electron microscopy showed that the cells formed tight junctions and were metabolically active for at least 72 h, with fibroblasts secreting procollagen and lipoblasts secreting lipid droplets. The resulting cellular meat was obtained from a combination of fibroblasts, lipocytes, and myogenic cells, as well as two ink components. The cellular meat product was safe and ready for consumption.

A quarter of the world’s population has no access to safe foods of high quality due to the inability of traditional agriculture to meet the growing needs. Therefore, cultivated meat produced from a large mass of animal cells in a laboratory is becoming a promising alternative to animal products. In this study, we aimed to develop a technology for obtaining a hybrid cultured meat product from rabbit cells, sodium alginate, and sunflower protein, as well as to analyze its morphological and functional characteristics. We used rabbit stem cells isolated from the greater omentum and exposed to lipogenic and myogenic differentiation, as well as rabbit skin fibroblasts. The cells were placed in a hydrogel of sodium alginate and sunflower protein and cultured for 72 h to biofabricate tissue constructs by using 3D bioprinting. Confocal and transmission electron microscopy was applied to analyze the morphological and functional characteristics of the cells in the constructs. Using 3D bioprinting, we obtained tissue constructs of 30×40×3 mm from rabbit cells, sodium alginate, and sunflower protein. According to confocal microscopy, the cells in the tissue constructs remained viable for at least 72 h. Transmission electron microscopy showed that the cells formed tight junctions and were metabolically active for at least 72 h, with fibroblasts secreting procollagen and lipoblasts secreting lipid droplets. The resulting cellular meat was obtained from a combination of fibroblasts, lipocytes, and myogenic cells, as well as two ink components. The cellular meat product was safe and ready for consumption.

 Cultured meat tissue construct 3D bioprinting stem cells rabbit vegetable protein Cultured meat tissue construct 3D bioprinting stem cells rabbit vegetable protein This study was funded by the Priority 2030 Program of the Don State Technical University and the BlueSky Research-2023 Competition of the St. Petersburg Foundation for the Support of Innovations and Youth Initiatives. This study was funded by the Priority 2030 Program of the Don State Technical University and the BlueSky Research-2023 Competition of the St. Petersburg Foundation for the Support of Innovations and Youth Initiatives.

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